This cake just tastes like fall should. Its super moist and the frosting is rich and creamy. The coconut and pineapple add such great texture. You have to try this one and it comes together super quick and easy.
Pumpkin Spice Layer Cake
adapted from Epicurious
2 cups AP flour
2 cups sugar
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
1/4 tsp ground cloves
3 large eggs
1 cup canola oil
2 tsp vanilla extract
1 1/4 cups pumpkin puree (unsweetened not pie filling)
1 cup lightly packed sweetened coconut
3/4 cup canned crushed pineapple with juice
Preheat oven to 350 degrees. Butter and flour 2 8" or 9" cake pans. Mix together flour, sugar, baking soda, salt, and spices. Beat eggs with oil and add to dry ingredients. Stir just until combined. Stir together pumpkin, crushed pineapple, vanilla and coconut. Add to cake batter and stir just until combined. Pour batter into pans, distributing evenly. Bake for approximately 35 minutes until a toothpick inserted in the center comes out clean. Cool approximately 15 minutes and then remove from pan and transfer to wire rack to finish cooling.
Cream Cheese Frosting
2 packages cream cheese, room temperature
2 sticks unsalted butter, room temperature
1 1/2 cups powdered sugar
2 T pumpkin puree
1 tsp vanilla extract
Beat cream cheese for approximately 5 minutes until smooth and creamy. Add butter and beat another 3 minutes. Add pumpkin and vanilla and beat until well incorporated about 1 minute. Add powdered sugar and beat until fluffy, about 3 minutes.
Level cakes as necessary so they will stack evenly. Place bottom layer on cake plate or serving tray. Spread about 1 cup of frosting on the top and smooth into a thick layer with an offset spatula. Add 2nd layer of cake. Top with about 2 cups of frosting and smooth a thick layer over the top and down the sides of the cake. Dust with cinnamon or decorate as desired.